Meatless Mexican Stuffed Peppers Recipe

Recipesfull introduces to you: Halloween Recipes. (Meatless Mexican Stuffed Peppers Recipe). I'm not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o'-lanterns. Serve topped with sour cream and guacamole.

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 4

Yield: 4 servings

Meatless Mexican Stuffed Peppers Recipe

Ingredients

2 cups water

1 (8 ounce) package yellow rice mix

2 tablespoons olive oil

4 large green bell peppers

tops and seeds removed

1 (16 ounce) can refried beans

or as needed

1 (11 ounce) can whole kernel corn

drained

1 (4 ounce) can sliced black olives

drained

¼ (8 ounce) jar salsa

1 (8 ounce) package shredded Mexican blend cheese

divided

Pumpkin Cookies V

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Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover reduce heat to low and simmer until rice is tender and water has been absorbed about 25 minutes.

Step 3

Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans corn and black olives filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.

Step 4

Bake in the preheated oven until peppers are tender and filling is hot about 30 minutes. Divide Mexican cheese blend over the peppers return to oven and bake until cheese has melted about 5 more minutes.

Nutritional Information

Meatless Mexican Stuffed Peppers Recipe

Servings Per Recipe:4

Calories: 703

% Daily Value *

Protein: 26.7g 53%

Carbohydrates: 87.1g 28%

Dietary Fiber: 12.3g 49%

Sugars: 7.6g

Fat: 30.7g 47%

Saturated Fat: 14.9g 75%

Cholesterol: 63.9mg 21%

Vitamin A Iu: 1536.1IU 31%

Niacin Equivalents: 5mg 39%

Vitamin B6: 0.7mg 42%

Vitamin C: 141.7mg 236%

Folate: 133.1mcg 33%

Calcium: 473mg 47%

Iron: 5.6mg 31%

Magnesium: 102mg 36%

Potassium: 827.8mg 23%

Sodium: 2230.4mg 89%

Thiamin: 0.2mg 17%

Calories From Fat: 276.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.